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The taste is mild, creamy and slightly savory, with a rich texture due to the egg yolk. When heated, they become firm and acquire a full, soft structure depending on the preparation method (boiled, fried, scrambled).
Whole eggs are used in breakfast dishes, baking products, sauces and as a thickener in many recipes. They are popular because they are nutritious, high in protein and fat, and very versatile in the kitchen.
